Ensure both the cream cheese and the butter are thoroughly softened to room temperature. This is crucial for achieving a smooth, lump-free dip. If they are cold, the final texture will be grainy. Place the softened cream cheese and the softened butter into the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a handheld electric mixer.

Beat the cream cheese and butter on medium speed for 2 to 3 minutes, scraping down the sides of the bowl periodically. Continue mixing until the mixture is light, fluffy, and completely uniform in color and texture.

In a separate, medium-sized bowl, whisk together the ¾ cup of confectioners’ sugar, the ½ cup of cocoa powder, and the ⅛ teaspoon of salt. Sifting these ingredients together is highly recommended, as it breaks up any clumps in the cocoa powder and prevents dry pockets from forming in the dip.

Reduce the mixer speed to low. Gradually add the sifted cocoa and sugar mixture into the cream cheese and butter mixture, doing so about ½ cup at a time. Mix slowly until all the dry ingredients are just incorporated. Be careful not to overmix at this stage, or the powdered sugar might puff out of the bowl.

Once the dry ingredients are mixed in, stop the mixer and scrape down the sides and the bottom of the bowl thoroughly. Add the 1 teaspoon of vanilla extract. Turn the mixer back on to medium speed and beat for 1 minute until the dip is uniformly chocolate brown and smooth. If the dip appears too thick for dipping, drizzle in the whole milk or heavy cream, 1 tablespoon at a time, mixing until you achieve the desired spreadable consistency.

Transfer the finished chocolate cream cheese dip into an airtight container. Refrigerate the dip for at least 30 minutes before serving. Chilling allows the flavors to meld together fully and helps the dip firm up slightly, which improves its stability and dipping quality.

Spoon the chilled dip into a small serving bowl. Arrange the fresh fruit and suggested dippers attractively around the bowl on a platter. Serve immediately. Any leftover dip should be stored in the refrigerator in an airtight container and is best consumed within 5 to 7 days.